CHORIZO-STUFFED PORK TENDERLOIN

Chorizo-Stuffed Pork Tenderloin image

Provided by Carol Perricone @coolbaker1

Categories Pork

Number Of Ingredients 9

10 ounce(s) pkg frozen spinach, thawed and squeezed dry
1/2 cup(s) shredded cheddar cheese
2-4 ounce(s) spanish chorizo, (see note) or hard salami, finely chopped
1/2 teaspoon(s) salt, divided
3 clove(s) garlic, minced
2 tablespoon(s) olive oil, divided
1-1/4 pound(s) pork tenderloin
1/4 teaspoon(s) black pepper
* NOTE: SPANISH CHORIZO IS A SEASONED, FULLY COOKED SMOKE PORK SAUSAGE. FIND IT NEAR OTHER CURED SASAGES IN SPERMARKETS, SPECIALTY STORES OR ONLINE AT TIENDA.COM

Steps:

Preheat oven to 450 degrees
Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl.
In another bowl, combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt; set aside
To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so the tenderloin remains in one piece. Open as you would a book.
Spread the spinach mixture in the center of the pork, leaving a 1-inch boarder all around. Starting at a long side, roll up pork to enclose the filling. Fold in the short sides as you roll, to keep filling from falling out. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.
Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and brown pork on all sides, 4-6 minutes total. Brush top with reserved garlic mixture, season with pepper. Transfer pan to the oven and roast pork until an instant-read thermometer inserted into the thickest part of pork registers 145 degrees...15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.